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Tuesday, October 17, 2006

Lemon Rice

Lemon Rice was one of the many horrors that the Haryanvi cooks at our hostel mess regularly produced in their misguided attempts at South Indian cuisine. It was so bad that the mere mention of lemon rice would send me stomping out of the mess halls. The rice was yellow, gluey and with no hint of the lemon flavour which gives the dish its name. Luckily in the past few years my relationship with this yellow, mildly tangy rice dish has improved over many servings, at many different tables. There seems to be as many versions as there are cooks, but every one pretty much agrees upon the color (pale yellow from the turmeric) and the presence of some form of nut (peanuts, cashewnuts or both). Here's my version of this dish. The basic recipe came to me by way of Sanjeev Kapoor. But I changed the quantities, added lemon zest to increase the lemony flavour and even threw in a few fistfuls of sprouted moong/mung beans for extra health.

2 comments:

HeyLemon rice is synonymous with the packed lunch and kattu sadam. Thanksfor rediscovering thiswonderful South Indian rice and sharing it here. Here is Chitvish's version of lemon rice garnished with veggies:http://www.indusladies.com/forums/5840-post44.html